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Oriental Noodle House

10718 101 Street NW Edmonton AB T5H 2S3 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed/prepared foods were not labeled with their preparation/expiry dates.Action required:-Please label all the food containers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - It was observed that the meat pails were directly stored on the ground (violation being addressed, operator had ordered additional racks to store the container above the ground). Action required:-Please store all the containers at least 6 inches above the ground to avoid contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required in the following areas;- Floor, behind the cooking lines-Below the dishwashing area-the shelves inside the main kitchen and basement kitchen, shelves inside the walk-in coolers and freezer.-the meat slicer at the basement had dried meat debris.
  4. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed/prepared foods were not labeled with their preparation/expiry dates.Action required:-Please label all the food containers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the kitchen counters.Action taken:-Staff was instructed to submerge the used cleaning towels in the sanitizer bucket to avoid cross contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - It was observed that the meat pails were directly stored on the ground. Action required:-Please store all the containers at least 6 inches above the ground to avoid contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Bowls were stored inside the storage containers. Action taken:-Staff was instructed not to store the bowls inside the containers and use scoop with handles, ensure that handles should not touch the food item (to avoid cross-contamination).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Sliced vegetables (carrots, onions) were observed in containers stored at room temperature. Temperature was measured at 12C. Operator confirmed that the containers are taken out during the lunch time and after that it is taken back to the cooler. Action taken:-Time and temperature abuse concept was discussed with the operator.-Operator was recommended to label the containers with the time it was taken out to avoid time and temperature abuse. (2-hour rule was discussed in detail with the operator).*Another option- use ice immersion method. Submerge the sliced vegetable containers in ice cube tray, change the ice whenever required, and regularly monitor the temperature (at or below 4C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine sanitizer were expired.Action required:-Please purchase the new supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required in the following areas;- Floor, behind the cooking lines-Below the dishwashing area-the shelves inside the main kitchen and basement kitchen, shelves inside the walk-in coolers and freezer.-the meat slicer at the basement had dried meat debris.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe-style thermometer available to monitor internal cooking temperatures of foods. A probe-style thermometer is required.